Keto Chicken Noodle Skillet
This creamy chicken noodle skillet dish is a hearty, one-pot meal made with rotisserie chicken, low-carb noodles, and a rich, creamy sauce. Packed with protein and classic comfort food flavors, it comes together quickly for an easy weeknight dinner.
4
Servings
534
Calories
35.1g
Fat
42.9g
Protein
9.1g
Net Carb
21.4g
Total Carbs
It’s like having a cozy bowl of chicken noodle soup – but without the broth! This creamy chicken noodle casserole is rich, comforting, and perfect for a quick weeknight dinner. And trust me, it’s even better when served with my famous keto rolls to soak up every bit of that creamy sauce!
What makes this recipe stand out
- Easy to make – Using a rotisserie chicken means less prep, faster cooking, and extra flavor. No need to cook and season raw chicken, just shred, toss it in, and you’re halfway to dinner! Of course, you can easily make your own shredded chicken in the Instant Pot if you don’t want to use rotisserie chicken.
- High protein – This keto casserole packs serious protein from an entire rotisserie chicken and lupini bean noodles. Lupini beans are a powerhouse legume, loaded with protein and fiber, keeping you full and fueled.
- Low carb – Unlike traditional pasta, lupini noodles are mostly fiber, making them super low in net carbs. Plus, instead of using all-purpose flour, we use arrowroot powder to thicken the sauce without adding unnecessary carbs.
For more one-pot keto recipes, try my copycat Panera Bread chicken & rice soup!
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Keto Chicken Noodle Skillet Ingredients
1 rotisserie chicken (about 4 cups shredded, cooked chicken)
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1/4 cup unsalted butter
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1 cup sliced celery
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1/2 cup sliced carrots
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1/4 cup finely diced onions
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2 cloves garlic, minced
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1 tablespoon arrowroot powder or cornstarch
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1/2 cup heavy cream
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3 cups chicken broth
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6 oz lupini pasta
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1/2 teaspoon salt
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1/2 teaspoon pepper
Keto Chicken Noodle Skillet Directions
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Shred the chicken
Remove all the chicken (dark & white meat) from the rotisserie chicken. Shred or chop into bite sized chunks. Set aside. Should end up with 4-6 cups of shredded chicken.
Ingredients
- 1 rotisserie chicken (about 4 cups shredded, cooked chicken)
Quick Tip
Discard carcass or save to make chicken bone broth in the future. -
Cook the veggies
In a large skillet, melt the butter over medium-low heat. Stir in the celery, carrot and onion. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 30-60 seconds or until fragrant.
Ingredients
- 1/4 cup unsalted butter
- 1 cup sliced celery
- 1/2 cup sliced carrot
- 1/4 cup finely diced yellow onion
- 2 cloves garlic, minced
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Add the broth and noodles
Stir in the arrowroot powder or cornstarch and let cook for about 2-3 minutes or until mixture is thicken. Slowly whisk in heavy cream, followed by chicken broth. Increase the heat to medium-high. Stir in the lupini noodles and cook for 4-6 minutes or until the pasta is just al dente. Overcooking the noodles can make them break when you stir in the chicken.
Ingredients
- 1 tablespoon arrowroot powder or cornstarch
- 1/2 cup heavy cream
- 3 cups chicken broth
- 6 oz lupini pasta
Quick Tip
Add more broth if needed. The pasta will absorb most of the liquid while cooking. -
Add the chicken
Add the chicken and stir to combine. Season with salt and pepper.
Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
